Belle Isle Moonshine

Distilled from good times and 100% organic corn.

Behind the Bar

Behind the Bar: Bobby Jones // Wayward Smokehouse

Behind the BarStephanie StantonComment
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Walk down nearly any street in the bustling Federal Hill neighborhood of Baltimore and you’ll notice it’s lined with busy bars and restaurants. You’d be hard-pressed to leave this neighborhood hungry (or sober), creating some stiff competition for newer venues. Wayward Smokehouse, which opened its doors in 2016, separates itself from the pack by providing patrons with decadent, delicious Southern food (um, hello Pimento Crab Mac & Cheese) and simple-yet-solid cocktails. We chatted with General Manager Bobby Jones about getting his start in the business on a whim, his love for rum and bubbly pink wine, and his golden rule for bartenders and patrons alike. He’ll also share his recipes for two amazing Belle Isle cocktails, Stawbanero and Spiked Chocolate Milk! Read on for all of this, plus a peek at Bobby’s adorable pooch, Remy.


TELL US ABOUT YOURSELF…

I’m Bobby Jones, the General Manager at Wayward Smokehouse in Baltimore. I’ve been bartending for 10 years, and General Manager at Wayward for two and a half years.


What first got you behind the bar?

I was working as a fry cook during the day at my old job. The owner owned a cruise ship in Baltimore’s Inner Harbor. About 15 minutes before I was getting off, he asked me what I was doing that night. I said “Nothing, why?” He handed me a $50 bill and said, “Go to Old Navy. Get yourself a polo and a pair of shorts. Go to Barnes and Noble and pick up a bartending book. Save the rest for tolls, parking, and gas.” The rest is history.


Any pro-tips for someone starting out behind the bar?

You have two hands. Use them.


Favorite drink made by someone else?

Hinkle. Named after an Ocean City Legend. Bacardi Limón, iced tea, splash of cranberry, and sweetener.


Favorite drink that you make?

Captain’s Crush: Captain Morgan Spiced Rum, triple sec, fresh-squeezed OJ, splash of Sprite. It, surprisingly, tastes like a creamsicle without tasting like fake imitation vanilla.


Favorite thing to drink when no one’s looking?

Bubbly rosé. All day


If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

Dark rum. With soda water and neutral mixers, it carries a whiskey taste. With juices and aromatics, it’s always refreshing and tropical. With ginger beer, it’s a favorite one-plus-one drink.


What’s your favorite part about working at your bar?

I’ve worked both “front of the house” and “back of the house,” so I have a lot of war stories. But connecting the FOH and BOH together is always fun to me. I love talking to people about food, beers that go with the food, cocktails, and just connecting with people, in general.


What makes your bar unique?

We have a custom table that is made from reclaimed wood from around Baltimore. It has a custom concrete trough that we fill with ice so people can put their beers in. Above it is a light fixture that is made from an old railroad tie from the B&O Railroad Museum. It’s the first table when you walk in the building, so it’s always a “wow” factor.

 Sorry, no ‘shine for you, Remy.

Sorry, no ‘shine for you, Remy.



Where do you like to stop in for a drink?

Thames Street Oyster House. It’s one of the only bars in the city that has Narragansett. ‘Gansett is one of the my favorite beers, and their raw bar is phenomenal.


What’s your take on today’s cocktail culture in your city?

Baltimore is fickle. It’s referred to as “Small-timore” frequently, and everyone knows everyone. People are so set in their ways, whether it’s finding craft beer and cocktails or drinking Bud Light and Jack Daniels. So being somewhere in the middle is crucial.



Give us your golden rule when it comes to bar etiquette.

Be nice. You don’t know how someone’s day has been. It goes for both sides of the bar.


What’s your favorite way to drink Belle Isle?

Cold Brew Coffee White Russian is a guilty pleasure of mine.


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Ingredients:

  • 1 ½ oz. Belle Isle Honey Habanero

  • ¾ oz. lime juice

  • 1 oz. strawberry pureé

  • 1 egg white

  • Tajín rim

Preparation:

Rim glass with Tajín. Add all ingredients except egg white to a shaker tin over ice. Shake and strain in coupe glass. Dry shake egg white until frothy, then layer on cocktail.




Spiked Chocolate Milk

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Ingredients:

  • 1 ½ oz. Belle Isle Cold Brew Coffee

  • 4 oz. house-made chocolate milk

  • topped with bourbon whipped cream**

Preparation:

Chill first two ingredients separately, then combine them in a mixing glass. Stir lightly, then pour into a highball glass. Top with a dollop of bourbon whipped cream.

**In a mixing bowl, hand-whip one cup of chilled heavy cream with one tablespoon of powdered sugar until fluffy peaks appear. Slowly add in one tablespoon of bourbon.

All photos by Joey Wharton.

Still thirsty?


Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Want to learn more about Belle Isle?

Behind the Bar: Sarah Prestridge // The Pine Food & Drink

Behind the BarStephanie StantonComment
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College town bars aren't usually well-known for their craft cocktails and inspired cuisine. Though located less than a mile from University of Georgia's campus, The Pine Food & Drink and its downstairs tavern The Root Basement Bar serve up more than your standard college fare. The Pine & The Root provide Athens residents (and students) with some of the most traditional, elevated Southern food in town. With Sarah Prestridge in charge of the bar, the cocktail menu is just as impressive. After nearly a decade tending bar, Sarah knows how to make an innovative, balanced cocktail that will impress anyone from 21 to 81. We chatted with Sarah to learn her secrets to creating the perfect cocktail, her #1 tip for bar guests, and the recipe for her bright, peppery Spiced Rose Coupe


TELL US ABOUT YOURSELF…

My name is Sarah Prestridge, and I’m the bar manager at The Pine Food & Drink and The Root Basement Bar in Athens, Georgia. I’ve been bartending for nine years, three of which have been at my current position.

What first got you behind the bar?

I actually stumbled into the service industry. I spontaneously moved to the beach one summer without a plan or a job. When I got there, I applied to work at an oyster bar and I started working the very next day. I learned how to wait tables, bartend, and shuck oysters in the same summer!

Any pro-tips for someone starting out behind the bar?

Connect with your customers, and remember your regulars.

Favorite drink made by someone else?

Jim Joy at Café Thirty-A in Seagrove Beach, Fl. makes the best Manhattan I have ever had.

Favorite drink that you make?

If I’m not creating my own recipes, I love making classic cocktails. They’re classic for a reason!

Favorite thing to drink when no one’s looking?

I’m a sucker for a fresh, made-from-scratch Piña Colada, but it wouldn’t be complete without a tiny umbrella.

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

Lavender.

 

What’s your favorite part about working at your bar?

I love the atmosphere and the close-knit neighborhood feel. New customers almost always turn into regulars.  

Where do you like to stop in for a drink?

Normal Bar.

What’s your take on today’s cocktail culture?

I like that today’s culture is craft-focused. Cocktails are centered around fresh and fun ingredients that give you a sense of the bartender who made it.

Give us your golden rule when it comes to bar etiquette.

For guests: Learn your bartender’s name and use it when trying to get their attention. Otherwise, choose a polite alternative. Never snap, whistle, or bang your glass on the bar.

What’s your favorite way to drink Belle Isle?

I like to drink Belle Isle neat or on the rocks. The natural flavors and subtle complexities really come through when you enjoy a spirit by itself. The subtle warmth and vegetal notes of Belle Isle Honey Habanero inspired me to bring in bright citrus and pink peppercorns to my cocktail.

 


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Ingredients:

● 2 oz. Belle Isle Honey Habanero

● ¾ oz. lemon juice

● 1 oz. pink peppercorn simple syrup

● 2 dashes of lemon bitters

Preparation:

Put all ingredients in a shaker with ice. Shake, strain, and garnish with ground pink peppercorns, a rose petal, and rose water spritz.

 

 

 

Still Thirsty?


Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Behind the Bar: Joyce Thaxton // Ocean 27

Behind the BarStephanie StantonComment
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It's quite possible that Ocean 27 in Virginia Beach is the perfect beach bar. What makes the perfect beach bar, you ask? Here are the requirements: A) serious outdoor activities (cornhole, anyone?) B) simple, refreshing cocktails to help you beat the heat and forget about your sunburn (your general smashes, crushes, etc.) C) food that requires no utensils to eat (bonus points for ICE CREAM) and, finally, D) fun, knowledgable bartenders who elevate your sunny vibes. Joyce Thaxton, the bar's General Manager, definitely adds the final piece to this boozy puzzle. As a 10+ year veteran of the service industry, this feisty bar maven can whip up tasty cocktails for huge crowds of patrons without breaking a sweat. We recently checked in with Joyce to try to get her to spill her secrets. Read on to learn her "Golden Rule" for patrons, her advice to bar newbies, and the recipe for the dangerously drinkable Virginia Beach Smash!


TELL US ABOUT YOURSELF…

I’m Joyce Thaxton, the General Manager and Head Bartender (but also known as “Mom”) here at Ocean 27 on the Virginia Beach boardwalk. I’ve been tending the bar for well over 10 years. I love it. I live for the high volume, getting weeded, and pumping out the drinks while throwing bangers.

What first got you behind the bar?

I started at 18 as a cocktail waitress at the ever-so-awesome Peabody's nightclub. It’s a staple at the beach, for sure - the longest running “nightclub” in the area. I fell in love with the energy, the nightlife, and the industry. My insatiable love for money and extreme work ethic led me up the totem pole from waitress to the GM of one of the busiest bars in Virginia, period. I am humbled, yet extremely aware that hard work is everything.

Any pro-tips for someone starting out behind the bar?

No one knows it all. No one. That includes myself. I’ve trained over 30 bartenders in my years, and you need to be a sponge. Observe, soak it in, and go for it! You need to be accepting of change, new information, and the fact that one drink can be made 789 different ways! Bartending is high energy and fun. If you aren’t a people person, multitasker, or all-around awesome, this is probably not gonna work out for you.

Favorite drink made by someone else?

The Agave Smash created by one of my liquor reps, actually! It’s made with blanco tequila, agave nectar, and fresh mint. You bruise it to all hell and serve it over crushed ice. The combination of tequila, the sweet hint of the nectar, the pulverized mint leaves, and the froth in the glass from the perfect beating is heaven in your mouth.

Favorite drink that you make?

Being a “tourist attraction” on the beach, my favorite drink to pour on the daily is a great Rum Runner. The look on the guest's face when you four-bottle hold and pour a strong, fruity, and delicious (not to mention eye pleasing) cocktail - it's what their vacation dreams are made of!

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Favorite thing to drink when no one’s looking?

Jameson. I’m a solid Jameson girl. We bartenders know it’s not the best, but it’s home. It’s comforting.

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

Fresh pineapple juice. It literally goes with any spirit and makes everything refreshing!

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What’s your favorite part about working at your bar?

It’s literally a vacation with a paycheck. Don’t get me wrong - it’s high volume, and managing a staff of over 100 people, I will admit that sometimes I’m a walking, talking stress ball of energy. I love it. I wouldn’t have it any other way!

What makes your bar unique?

Giant games throughout the park, live music daily, an awesome and fun staff, and the ocean view from sunrise to sunset isn’t so bad either.

 

Where do you like to stop in for a drink?

I used to be the life of the party, known in every bar as the girl dancing on the tables. That was years ago. I’m now the low-key one. I don’t want to go anywhere I can’t hear myself think and enjoy a few shots and drinks. I stick to small "locals"  bars, and after a long week, I just want to go to Chicho's on 29th Street and have my Jameson and a slice of pepperoni pizza. Shout out to Matt Potter and his awesome staff!

 

What’s your take on today’s cocktail culture in your city?

I’ve done the whole fine dining scene, the high-volume nightclubs, and the vacation beach bar. I love seeing the spotlight on the mixology aspect. The precision, the building of the cocktail, the diversity of what you can infuse into a drink. The “crafting” of the cocktail. It’s awesome to see the recognition that a drink is not just a drink!

 

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Give us your golden rule when it comes to bar etiquette.

As a high volume bartender, this is to the guests: please know what it is that you want to drink. We are not mind readers, the liquor comes before the mixer, and, for the love of everything that is holy, just start a tab!

 

 

What’s your favorite way to drink Belle Isle?

A chilled shot of Cold Brew Coffee after a long day. The fact that it has caffeine is just a bonus!


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Virginia Beach Smash

 

Ingredients:

  • 1 ½ oz. Belle Isle Black Label

  • squeeze half a lemon

  • top with lemon-lime soda

  • grenadine float

 

Preparation:

Build in glass over crushed ice.

 

All photos by Joey Wharton.

Recipe courtesy of Joyce Thaxton of Ocean 27.

 

Want more Behind the Bar action?


Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Click below to learn more about Belle Isle!

Behind the Bar: Ginny Lawhorn // Sticky Rice

Behind the BarStephanie StantonComment
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As a sushi restaurant with an innovative, 100% vegan bar program in a potentially haunted historical building in Baltimore, Sticky Rice Baltimore is definitely one-of-a-kind. So too is Ginny Lawhorn, the restaurant's managing partner and bar wizard. With nearly two decades of service industry experience, a serious amount of knowledge, Ginny knows a thing or two about the bar business. We recently chatted with Ginny about what it takes to run a bar, being a part of Baltimore's bar scene, and how to cure many of life's ailments with whiskey and water. She also shared with us her recipe for the tasty, versatile, and fantastically-named Just Like Honey.

TELL US ABOUT YOURSELF…

I'm Ginny Lawhorn, Managing Partner of Sticky Rice Baltimore and Bar Lead at Landmark Theatre, Harbor East. I have been bartending for 16 years.  I have run the bar program with Landmark Harbor East for 10 years and have managed the Front of House and beverage program at Sticky Rice Baltimore for six years.

What first got you behind the bar?

Oh, gosh…a need to pay my rent while I was in school got me into hospitality.  That and being too antsy and too nocturnal for offices. What got me behind a bar was the fastest “YES!” in the west when a bartender no-showed for a shift, and I swore I could cover the service bar.  I dug my heals in and stayed put from there.

Favorite drink made by someone else?

Anything Amie Ward at R. Bar or Chelsea Gregoire at Hotel Revival.  The company can not be beat! Put your faith in the brilliance, skills, and knowledge of these badass babes!

 

Favorite drink that you make?

A Last Word.  I am very partial to ratio cocktails and am head over heals for “perfect” cocktails.  Last Words are equal measure classic cocktail, timeless chic, international flair, and good taste.  The scent of a well made Last Word also lingers just long enough to brighten the day of those around it!  Try subbing Belle Isle Ruby Red Grapefruit for the gin in a Last Word for an extra zippy citrus-forward gem!

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Favorite thing to drink when no one’s looking?

Orangina!  I love citrus. I think Orangina is a gift from the heavens.  My mom used to say the only thing I took away from living in California when I was little is an obsession with Orangina and artichokes.

 

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

Water, sparkling and flat.  I think water is the most underutilized component of cocktail programs.  I often joke that whiskey in water is the cure to most ailments. Sore throat?  Whiskey in hot water. Upset stomach? Whiskey in sparkling water. Heartbreak? Whiskey on the rocks.  

 

What’s your favorite part about working at your bar?

My very favorite part of working in hospitality is building your “Bar Family.”  The time you spend locked behind a bar, or on the floor of a restaurant, or in a kitchen provides very unique environments for relationship building.  Sharing small spaces, working long shifts and late nights day after day creates bonds you don’t find in every field. The respect for personhood and sense of community in our industry is our pillar of strength and strongest intrinsic value.  I am grateful for the opportunity to help create and cultivate a work home for my teams.

 

What makes your bar unique?

Landmark is unique in the constantly changing line up of guests based on film release.  Seven movie screens with seven titles offers seven audiences. It is a super fun setting for a movie geek. 10 years later I am still super excited to talk movie shop with guests every new release Friday.

Sticky Rice Baltimore is incredibly unique in environment. In 1904, a mahogany wood bar was commissioned in Germany destined for a home in America.  After being meticulously crafted and spending several months at sea this bar arrived in the port of Baltimore.  With might and some struggle it was installed by hand at 1634 Aliceanna Street.  This bar found its home at Dix Hotel, an Irish bar on the first floor topped with two floors of boarding rooms above.  Over the next century this bar would continually operate, passing through a few hands and concepts.  

In 2010, Sticky Rice Baltimore found a home here.  Embracing the truest roots of Baltimore's hospitality while mixing in fusion offerings, we have been fortunate to belly up to this bar for the last eight years.  I don’t take for granted our incredible fortune to be able to see this bar through this generation and iteration of hospitality.

The building is haunted AF too. 


Where do you like to stop in for a drink?

I am a sucker for a nice patio and a good view!  Little Havana is my favorite in Baltimore. Parc is my must in Philly.  Momofuku CCDC is my favorite guilty pleasure in DC.

 

What’s your take on today’s cocktail culture in your city?

Baltimore has an incredibly vibrant cocktail culture that is very supportive and inclusive.  It is a city that takes pride in the beer and spirits made here. Union Craft Brewing is leading by incredible example in support and inclusion with the creation of the Union Craft Collective. This new space will house Union Brewing, Baltimore Whiskey Company, Vent Coffee and a variety of other local purveyors.

 

Give us your golden rule when it comes to bar etiquette.

For both guests and bartenders, wherever possible: “Be kind to everyone you meet, for everyone you meet is fighting a hard battle”.  I don’t say it to sound cliché or “golden rule” shame anyone. Just as a simple reminder that you don’t know what happened that has brought this person in front of you.  I went to work the day my best friend passed away from breast cancer because I didn’t know where else to go or what else to do. I have had guests come in immediately following being laid off because seeing a movie was what made sense at that time.  "Please" and "Thank You" always help! Lead with kindness whenever you are able.

 

What’s your favorite way to drink Belle Isle?

A Belle Isle Honey Habanero Bloody Mary outside of Sticky Rice Baltimore!


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Ingredients:

  • 1 oz. Belle Isle Honey Habanero

  • 1 oz. Belle Isle Grapefruit

  • 2 oz. fresh squeezed grapefruit juice

  • One drop organic honey

Preparation:

One cocktail, Two ways

1. Coupe - In a mixing tin over ice combine all ingredients.  Shake vigorously and strain into a chilled coupe. Garnish will honeycomb inside of a grapefruit peel.

2. Highball - In a mixing tin over ice combine all ingredients.  Shake vigorously and strain into a highball glass over fresh ice.  Top with sparkling water. Garnish with honeycomb inside of a grapefruit peel.

 

Want to go behind more bars?


Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Behind the Bar: Brendan Ambrose // Firefly

Behind the BarStephanie StantonComment
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When you're in the bar business for nearly three decades, you naturally learn a thing or two. One wouldn't assume those things would include urban gardening. For Brendan Ambrose, Lead Bartender at Firefly at the Kimpton Hotel Madera in Washington, D.C., mastering the craft of bartending means more than mixing spirits. He grows all the herbs, flowers, and vegetables used in Firefly's cocktails (in the form of everything from garnishes to bitters) on the building's roof. How's that for #supportlocal? We recently spoke with Brendan about his bartending career, his favorite drinks, and bringing on the "rooftop-to-glass" revolution. Plus, he shared the recipe for his delicious and ambitious Belle Isle cocktail, Trench Town Melody


TELL US ABOUT YOURSELF…

I'm Brendan Ambrose, Lead Bartender at Firefly in Washington, D.C. I’ve been bartending for 27 years, and the past three years have been behind the bar at Firefly.

What first got you behind the bar?

I got a job waiting tables at an Irish bar. It was my first year of college, and I was living with my parents. My father asked me what I was going to do with my life, and I told him I was going to drop out of college and be a bartender. I pursued a career in hospitality and have been going strong for almost 30 years.

Any pro-tips for someone starting out behind the bar?

1) Stay humble, not arrogant.

2) Control your bar; don’t let your bar control you.  

3) Continue to be a sponge and keep learning everything you can, because what’s trending today will be trending again in the future.

 

Favorite drink made by someone else?

My fiancée is also a bartender. Her cocktails are amazing, but there is nothing like coming home after a long shift and being welcomed with two pours of neat Filibuster bourbon.

 

Favorite drink that you make?

I have a drink on Firefly’s menu called “Vine and Fig Tree.”  It’s Woodford Reserve that has been slow-smoked in a smoker, house-made Malbec syrup, and a black walnut and fig cordial. I smoke the glass and garnish with blood orange zest and a flaming rosemary sprig.

 

Favorite thing to drink when no one’s looking?

Water out of a garden hose.

 

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

Fresh ginger. From dehydrated garnishes to syrups, it can be used in so many different ways. When a cocktail build is missing that one key factor, ginger will very often bring it all together without bullying the other flavors.

 

What’s your favorite part about working at your bar?

I love having the freedom to shape my own program, collaborate with chefs and bartenders, and share my craft.  Firefly is committed to sustainability, supporting local farmers, and upcycling. I apply these same standards to the bar program. For example, I have a garden on the roof that has evolved from four boxes to 26 raised boxes. These 5 x 5 ft. boxes are made with pallets from restaurant deliveries. The composted soil comes from guests’ food scraps. In the summer, I grow 40% of the vegetables for the kitchen and 100% of the herbs, vegetables, and flower garnishes for the cocktail menu. I like to joke with my guests and say, “forget farm-to-table, I’m growing your cocktail rooftop-to-glass!”

Where do you like to stop in for a drink?

Bar Rouge on 16th Street in Washington, D.C. Great bar staff and bourbon selection.

 

What’s your take on today’s cocktail culture in your city?

Today’s cocktail culture is very different compared to when I first started bartending. The days of “when in doubt, make it red” are over! Guests are home-bartending, studying the craft, and doing their homework. You have to know what you are talking about or risk being called out. I have seen this happen on several occasions to younger bartenders.

 

Give us your golden rule when it comes to bar etiquette.

I always treat people the way I would want to be treated. That said, respect is important and a two-way street.

 

What’s your favorite way to drink Belle Isle?

Warm and straight from the bottle.


 

Trench Town Melody

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Ingredients:

  • 3 oz. Belle Isle Honey-Habanero
  • 2 oz. garden lavender-bergamot cordial*  
  • 1 ½ oz. garden Thai basil-infused lime juice**
  • ½ egg white
  • Garden chamomile
  • Garden rosemary and flower garnishes

Directions:

Combine Belle Isle Honey Habanero, lavender-bergamot cordial, and Thai basil-infused lime juice in a bar tin. Add egg white and dry shake for 45-60 seconds. Add ice and shake again for another 30 seconds. Strain into a rocks glass over a large ice cube and sprinkle dehydrated chamomile on top. Torch using Green Chartreuse spray and butane torch. Garnish with garden fresh rosemary sprigs and edible flowers.

**Thai Basil-infused lime juice

Ingredients:

  • 1 qt. freshly squeezed lime or lemon juice
  • 1 qt. freshly cut Thai basil chopped
  • ½ qt. sugar
  • ½ qt. water

 

Directions:

In a large pot, bring sugar and water to a boil. Stir until the sugar dissolves. Reduce heat and add fresh lime or lemon juice and chopped Thai basil. Stir for 10 minutes to infuse all ingredients. Triple strain and let cool. Bottle, label, and date.

*Lavender-Bergamot cordial

Ingredients:

  • 1 qt. sugar
  • 1 qt. water
  •  6 bergamot oranges, freshly squeezed and triple strained to remove pulp
  •  ½ lb. freshly cut lavender
  • ½ qt. vodka of your choice

 Directions:

In a large pot, bring sugar and water to a boil. Stir until the sugar dissolves. Reduce heat and add fresh lavender and bergamot juice.  Stir for 10 minutes to infuse all ingredients. Triple strain and let cool.  Add the vodka, label, and date.

 

Recipe by Brendan Ambrose.

Photos by Joey Wharton.

 

Want more cocktail ideas?


Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Want to learn more about us?

Behind the Bar: Melanie Frank // Oak Steakhouse

Behind the BarStephanie StantonComment
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Located in an old bank building in the heart of Charleston, Oak Steakhouse is as timeless as historic Broad Street itself. Bringing a classic New York steakhouse vibe to the southern city, it's no surprise that beef is the real star here. With the help of Bar Manager Melanie Frank, the cocktail menu holds court with the tartare and prime rib. We recently chatted with Melanie about Charleston's bustling dining scene, her bartending theories, and her favorite places to drink. She also shared with us her recipe for the dangerously delicious Catalina 'Shine Mixer

TELL US ABOUT YOURSELF…

I'm Melanie Frank, Bar Manager at Oak Steakhouse in Charleston. I’ve been at Oak for seven years and have been bartending for about 11 years overall.

What first got you behind the bar?

When I was in college, I needed a summer job. I went out looking and got my first bartending job at a sports bar.

Any pro-tips for someone starting out behind the bar?

Make it fun. You have to remember you’re basically on stage every night, so if you can have fun while working then it’s not really work.

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Favorite drink made by someone else?

I’m the weird bartender that doesn’t really like most liquors and spirits. I’m a red wine or champagne girl all the way.

Favorite drink that you make?

I like making anything I can make look pretty. Aesthetics go along way. If the customer thinks it looks pretty, it’s already going to taste better because their eyes have seen it first.

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Favorite thing to drink when no one’s looking?

Tequila. I love good tequila. Sipping or shooting or in a cocktail, you can enjoy it and not have a bad sugar headache the next day.

 

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

I’m not sure if ice is a credible answer here (editor's note: it is!), but no one wants a hot drink unless it’s a hot toddy. If I can’t use that, then I would choose citrus because it can drastically change any drink or spirit.

 

What’s your favorite part about working at your bar?

The customers and regulars. I never have a dull night. We have a big local following, and a lot of them have become like family. I really enjoy getting to know people and being part of their lives. I’d say I know 50% or more of my bar most nights. We always joke that’s it’s a "Cheers" bar, but we’re not far from it. I even have some guests that have let me stay at their vacation homes or buy me Christmas gifts. It really is more like an extended family rather than work.

 

What makes your bar unique?

Our building used to be a bank, and it’s about 200 years old. We have a lot of original flooring and structure to it, including the bank vault. It just makes for a very comfortable and intimate place that people love coming to because they feel welcomed just like at home.

 

Where do you like to stop in for a drink?

After work? Somewhere quiet where I can get a nice glass of wine. If I’m not working, I really enjoy rooftop bars and outdoor patios.

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What’s your take on today’s cocktail culture in your city?

I think Charleston is booming in the food and beverage industry. Years ago, you were hard pressed to find a good bartending job. Now the demand is so high you can go almost anywhere and get hired. I think we have amazing restaurants and bars with some really talented bartenders. You would be hard pressed to go anywhere in the city without a craft cocktail list.

 

Give us your golden rule when it comes to bar etiquette.

Always smile and be pleasant. There is a lot more to bartending than just making drinks. People are out because they want to have a good time or experience, and you’re there to make that happen. People will forget about the food or the drink you made, but they don’t forget how you made them feel. It could be their one night out a year, so if I can make their night more memorable then I’ve done my job.

 

What’s your favorite way to drink Belle Isle?

I like the regular moonshine with just a little pickle juice or brine. I don’t like olives, and dirty martinis look so good. So I pickle mine, and it’s delicious.

 


Catalina Shine Mixer

 

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Ingredients:

  • 2 oz. Belle Isle Honey Habanero

  • 1 oz. ginger molasses

  • ½ oz. lemon juice

  • few drops of ginger bitters

  • Top with champagne

  • Garnish: lemon cranberry habanero lollipop (created by Dress the Drink)

Preparation:

Combine the first three ingredients into a shaker with ice and shake. Strain into a chilled martini glass. Pour champagne on top of mixture in the martini glass and then add a a few drops of ginger bitters. Garnish with the lollipop.

 

Recipe by Melanie Frank. 

All photos by Kate Magee.

Still Thirsty?


Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Want to get to know us better?

Behind the Bar: Vinnie Dugan // Seven Lamps

Behind the BarStephanie StantonComment
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In the stylish Atlanta neighborhood of Buckhead, it can be difficult for a restaurant to stand out from the pack. Seven Lamps manages to do just that, with outstanding food, a killer atmosphere, and a cocktail menu to match.  We chatted with Vinnie Dugan, the restaurant's Beverage Director, about his inadvertent start in the industry, his hospitality widsom, and cereal-inspired cocktails (don't knock it 'til you try it). He'll also share the recipe for his spicy Honey Habanero cocktail - The Irrational


TELL US ABOUT YOURSELF…

My name is Vinnie Dugan, and I’m the Beverage Director at Seven Lamps in Buckhead. I’ve been bartending for 13 years now, with the last two of them at Seven Lamps.

What first got you behind the bar?

I got pulled into the restaurant industry by my brother when I was 18. He always talked about how great the money was and how high-paced it was. Once I started in the industry, I kind of fell into bartending by accident. I was working at the Woodruff Arts Center doing event bartending, and the bartender quit at the restaurant (Twelve Eighty) so they asked me to come work.

Any pro-tips for someone starting out behind the bar?

I would suggest finding someone to study under and learn everything you can from them.  Try not to forget who you are making drinks for, and don’t be scared of making something that tastes bad. I still make things that I don’t like all the time.

Favorite drink made by someone else?

I don’t have a specific drink so much as a specific person.  Brent Hesse from Deep End is someone who I respect, and I think we have similar tastes. I always love tasting his stuff and seeing what he is doing.

Favorite drink that you make?

I’m a huge garbage person, so I love cocktails that remind me of my childhood and growing up poor in the south.  We currently have a cocktail made with Cocoa Puffs, milk, bourbon, cognac and chicory liquor called the Breakfast of Champions.  I love the way it tastes, and it immediately transports me to my childhood. It’s clever and light-hearted. I try not to take myself too seriously, and I like to think my cocktails reflect that attitude.

Favorite thing to drink when no one’s looking?

Diet Mountain Dew is the single greatest soda ever made. I love the stuff.

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If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

Sugar would probably be the one ingredient that I’d use for the rest of my life.  Sugar is such a vital part of what I do behind the bar. There’s so many different types, so many different uses, so many different flavors.  Sugar is a flavor enhancer in that when used correctly, it enhances the flavor of the other ingredients in the cocktail.

What’s your favorite part about working at your bar?

I really am blessed that I work where I do.  I have the creative freedom to pursue whatever I see fit for our beverage program.  I work under chefs Conor O’Reilly and Drew Van Leuvan, two of the most talented and creative minds in the city who are always willing to help me with ideas and techniques.  I have a truly amazing group of guests who come in just to see what I’m up to with new drinks and ideas. To pinpoint one thing that is my favorite about where I work would really be impossible.

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Where do you like to stop in for a drink?

Deep End in Atlanta is probably my favorite spot. The tacos are great and he always has cool drinks on the menu.

What’s your take on today’s cocktail culture in your city?

Atlanta’s cocktail culture has come so far in the past five years, and so many places have great cocktail programs.  Tons of new bars are popping up all over the place with really great ideas and cocktails.

Give us your golden rule when it comes to bar etiquette.

My golden rule for bar etiquette is don’t be an asshole - and that rule applies to bartenders and guests.

What’s your favorite way to drink Belle Isle?

My favorite way to drink Belle Isle is in a slushie - they work so well in our machine.


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**Spicy Syrup

Take two quarts of simple syrup and place in a saucepan over low heat, gently simmer 6 habanero peppers and 4 serrano peppers until wilted.  Strain the mixture and add 5 grams of habanero powder.

 

 

 

Ingredients:

  • 1 ½ oz. Belle Isle Honey Habanero
  • ½ oz. lime juice
  • 1 oz. ruby red grapefruit juice
  • ½ oz. simple syrup
  • ½ oz. spicy syrup **
  • 1 mint sprig torn
  • 1 dash Angostura bitters

Preparation:

Shake and double strain into a coupe and garnish with a slapped mint leaf.

Recipe by Vinnie Dugan.

All photos by Kate Magee


Need more cocktail inspo?


Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

Wanna Learn More About Us?

Behind the Bar: Liz Jankiewicz // Ouzo Bay

Behind the BarStephanie Stanton2 Comments
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Located in the Harbor East area of Baltimore, Ouzo Bay made a splash when it opened in 2012 with its authentic-meets-modern Greek menu and neon-laced Mediterranean interior. With expert bartender Liz Jankiewicz manning the bar program, Ouzo Bay's cocktail menu is just as impressive as its lamb shank and souvlaki. When Liz isn't whipping up innovative, delicious cocktails for Ouzo Bay's menu, she's going for the gold in national bartending competitions like Speed Rack Mid-Atlantic, Woodford Reserve Manhattan Experience, and Glenfiddich Most Experimental Serve. We recently spoke with Liz about her bartending style, her favorite drinks, and what it takes to run a bar program in bustling Baltimore. She also shares her recipes for two beautiful Belle Isle cocktails.


TELL US ABOUT YOURSELF…

I'm Liz Jankiewicz, Bar Manager at Ouzo Bay in BaltimoreI just recently took over the bar program at Ouzo Bay in November 2017, but I’ve been behind the stick for 9 years.

What first got you behind the bar?

The summer before I moved to Baton Rouge for grad school at the ripe age of 21, I wanted to learn how to bartend so I could support myself.

Any pro-tips for someone starting out behind the bar?

I would suggest seeking out the most experienced and charismatic bartender. Watch, listen, and learn. Respect your bartender elders.

 

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Favorite drink made by someone else?

Sarah Anderson at The Bygone makes a killer Ramos Gin Fizz. 

 

Favorite drink that you make?

My favorite drink to make is impromptu customized drinks based on a guest’s preferences. Most are riffs, or improved cocktails. I think it’s a special experience for the guest. I can usually introduce a new ingredient or style they can enjoy but may not be used to.

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Favorite thing to drink when no one’s looking?

I know it defies the art of high brow cocktails, but I am a sucker for Jägerbombs.

 

 

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

Ruby Red Grapefruit. Whether she’s an expressed rind, a shrub, a juice, or bitters, Ruby Red is my favorite lady.

What’s your favorite part about working at your bar?

The Ouzo Bay ambiance is definitely my favorite. From service to lighting to the open air, it’s an oasis.

Where do you like to stop in for a drink?

My recent watering hole favorite would have to be the Regal Beagle. If you want great cocktails, impressive food neighborhood camaraderie, and the feeling of partying in your parent’s basement from the late 80s, you should ‘come and knock on their door.’

 

What’s your take on today’s cocktail culture in your city?

I’m continually impressed by the talent that is emerging in Baltimore. New programs and concepts are popping up all over the city. From locally-sourced ingredients to speakeasy exclusivity, Baltimore’s cocktail culture is diverse as the city is itself.

Give us your golden rule when it comes to bar etiquette.

My golden rule for bartenders is ‘This is the hospitality industry. Be hospitable.’

What’s your favorite way to drink Belle Isle?

Belle Isle Cold Brew Coffee and almond milk on the rocks.

 


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Roots of My Homeland

Ingredients:

  • 1 ½ oz. Belle Isle Honey Habanero
  • ½ oz. carrot juice
  • ½ oz. lemon juice
  • ¾ oz. ginger honey
  • 3 dashes orange bitters
  • Club soda
  • Orange wheel garnish

Preparation:

Add first five ingredients to shaker and shake vigorously. Strain into collins glass and add ice. Top with soda and garnish with an orange wheel. 

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Important Imports

Ingredients:

Preparation:

Combine all ingredients in a mixing glass and stir. Strain into a rocks glass over ice. Garnish with an orange peel and a cinnamon "cigar."

 

Recipes by Liz Jankiewicz.

All photos by Joey Wharton


NEED MORE COCKTAIL INSPO?


Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

WANNA HEAR MORE OF OUR STORY?

Behind the Bar: Spencer Robinson // The War Mouth

Behind the BarStephanie StantonComment
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In South Carolina's capital, down-home Southern fare is king. Currently, some of the best the city has to offer comes from The War Mouth in the booming Cottontown neighborhood of Columbia (or Cola, to locals). Patrons may come to The War Mouth for the catfish stew, fried gizzards, and homemade barbecue (they have a pit in the back), but they stay for the playful, creative, and delicious cocktails. We recently chatted with Head Bartender Spencer Robinson (better known as "Sweet Baby" to some) about his short, but super successful, time behind the bar, his favorite cocktails, and his secret pre-shift ritual (hint: it involves whiskey). Spencer also lets us in on his herbacious, smooth, and smokin' Belle Isle cocktail, the Burning Bush

TELL US ABOUT YOURSELF…

My name is Spencer “Sweet Baby” Robinson, and I am the Head Bartender at The War Mouth. I have been behind the bar for six months and have been in the service industry for seven years.

What first got you Behind the Bar?

It looked like it was more fun than washing dishes, which is the position I had at the time. Turns out I have a knack for the creative aspects of the job and some people would say a natural gift for hospitality, so it was a good fit. As an avid drinker, it was easy for me to pick up the nuances of the liquid artistry.

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Any pro-tips for someone starting out behind the bar?

Never stop watching and listening. As a bartender still very new to the field, I think it is incredibly important to use every day as an opportunity to learn something new. The moment you stop listening and learning from others is the moment you’ve peaked.

What's your favorite drink made by someone else?

I’m a big fan of the Old Fashioned. I think the Old Fashioned is the ultimate test when I’m visiting a new bar or watching a bartender. A well-made Old Fashioned speaks volumes of the bartender and of the bar. There’s a new bar in Columbia called COA that slings beautiful mezcal drinks, including a variation called the Oaxacan Old Fashioned.

 

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Favorite drink that you make?

Whichever one the customer loves at that moment. The ones that don’t suck. Anything but a Lemon Drop.

Favorite thing to drink when no one’s looking?

A shot of bourbon at the start of a shift.

 

 

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

It cycles, but I’m on a mezcal kick now. Mezcal plays beautifully with Chartreuse, and I very much enjoy playing with that and other herbaceous flavors.

 

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What’s your favorite part about working at The War Mouth?

The people, all the way around. Staff and customers. We have an extraordinarily close-knit group of staff that have started to absorb our neighborhood regulars into our little family. Serving them has become more than a way of making money, and is now a way to be involved in people’s lives.

Where do you like to stop in for a drink?

I’m a big fan of The Whig (our local craft-beer dive bar), Bar None (our late night bar), Art Bar (our indescribable bar), and COA (our mezcal / tequila bar). Columbia has a close-knit service industry culture, so we have friends that work all over town. Anywhere we’ve got buddies working, we’ll hang out.

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What’s your take on today’s cocktail culture in Columbia?

I’ve only been behind the bar for six months, so I can’t speak to that directly. I know that I’m interested in continuing to take every opportunity to learn from every corner of the bar scene. I also love the way Columbia is interested in seeing classic cocktails done well, but also so willing to try new things.

 

Give us your golden rule when it comes to bar etiquette.

Golden rule for bartenders: service is about more than drinks. Taking care of your customers goes farther than what they have in front of them. Golden rule for customers: I’m more than a piece of meat.

 

What’s your favorite way to drink Belle Isle?

A double pour straight to the face. In lieu of that:

 

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The Burning Bush

Ingredients:

  • 1 ½ oz. Belle Isle Ruby Red Moonshine

  • ½ oz. thyme-infused Aperol

  • ½ oz.  honey-rosemary simple syrup

  • ½ oz.  mezcal

  •  oz. lime

  • egg white

 

Preparation:

Mix all ingredients into a shaker and dry shake to break down the egg white for 10-15 seconds. Add ice and cold shake ingredients until shaker is chilled. Double strain into a coupe glass. Finally, garnish with a torched rosemary sprig laid across the top.

 

Recipe by Spencer Robinson.

All photos by Kate Magee

Behind the Bar: Marvin Allen // Carousel Bar & Lounge

Behind the BarBICS AdminComment
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Though every bar that we feature in our "Behind the Bar" series is amazing and special in its own way, it's rare that we come across an establishment that is truly one of a kind. It's also rare that we get to chat with a bartender who has more than two decades of expertise and has authored his own cocktail book, but we checked both off our list in America's Cocktail Capital -- New Orleans. Nestled in the heart of the beautiful, frenetic French Quarter, the historic Carousel Bar & Lounge at the Hotel Monteleone and its bar manager, Marvin Allen, provide patrons with excellent cocktails, award-winning service, and exceptional ambiance   -- all while slowly spinning. We spoke with Marvin about his time in the industry, his top bartending tips, and his deceptively boozy creation, the Belle Isle Refresher

TELL US ABOUT YOURSELF…

I'm Marvin Allen, Head Bartender of Carousel Bar at Hotel Monteleone in New Orleans. I have been bartending for about 25 years, and have been at the Carousel for 16 of those years.

What first got you Behind the Bar?

My original career choice was restaurant management, but after my last management position I was burned out.  I then made the choice to bartend temporarily and return to management after about a year. Once I discovered how much fun I was having bartending, I decided to make it a career. This was also around the time that the modern cocktail revolution was beginning. I developed a passion for bartending and creating cocktails.

Any pro-tips for someone starting out behind the bar?

Keep a positive attitude at all times.  Don't let the little things get to you. Keep on educating yourself.  Keep up on new trends and products.

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What's your favorite drink made by someone else?

My favorite cocktail made by someone else is the Sazerac.  Even though I make a great one, it's fun to have one made by someone else.

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Favorite drink that you make?

The Pisco Sour is the national cocktail of Peru, and Pisco itself is a spirit distilled from grapes that almost became extinct due to political unrest in Peru and the lack of knowledge in the United States.  The Pisco Sour was created by Victor Vaughen Morris in the early 1920's in Lima, Peru. It is made with fresh lime juice, egg white, simple syrup, and Pisco. It's a very light and refreshing cocktail.

Favorite thing to drink when no one’s looking?

A frozen ice cream cocktail.

 

If you had to pick one cocktail ingredient to use for the rest of your life, what would you choose?

The one cocktail ingredient that is could not live without is good Scotch whisky.

What’s your favorite part about working at Carousel Bar?

My favorite part of working in the Carousel would be the interacting of the different types of people, their cultures, and where they come from.  The Carousel has become a destination bar, and it's great fun to educate our guests on the different cocktails of the city and have them experience a cocktail they may not get in their hometown. They also want the recipes so they can return home and recreate the cocktails.

Where do you like to stop in for a drink?

I like to stop for a cocktail anywhere I can sit outside and enjoy the peace and quiet.

What’s your take on today’s cocktail culture in New Orleans?

It's great, as we have everything from well-made cocktails to Hand Grenades, Hurricanes and Frozen Daiquiris. The return of the classic cocktails has been great, especially since the beginning of Tales of the Cocktail* which brought the classics back to life.

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Give us your golden rule when it comes to bar etiquette.

Always use a jigger when preparing cocktails, because it will make a great cocktail and will always be consistent.  One other thing to remember is the guest that comes in and orders a beer may come back and order one of the classics. Or, if you talk to that guest you may be able to suggest a cocktail, as he may not be educated or have the confidence to order something unknown to him.

What’s your favorite way to drink Belle Isle?

Favorite way to drink Belle Isle is on the rocks.


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BELLE ISLE REFRESHER

Ingredients:

  • 1 ¼ oz. Belle Isle Cold Brew Coffee
  • ¼ oz. Frangelico
  • 3-4 drops   Fee Brothers Aztec Chocolate Bitters
  • ¼ oz. Simple Syrup
  • 3-4 oz. Half and Half
  • Garnish with coffee beans and chocolate syrup

Preparation:

Drizzle the chocolate syrup in a chilled martini glass. Combine the rest of the ingredients in an ice-filled Boston Shaker and shake until well chilled and frothy.  Strain into the chocolate syrup lined glass and top with three coffee beans and a dash of fresh grated nutmeg. Sit back and enjoy.  Tastes like a piece of the Italian pick me up, Tiramisou Cake!

Recipe by Marvin Allen.

All photos by Joey Wharton

 

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*The Belle Isle Team is so excited to be a part of this year's Tales of the Cocktail!

Join us for Distillé des Bons Temps - a poolside moonshine tasting and cocktail party at the Hotel Monteleone on Tuesday, July 17th! Bring your swimmies!


Cocktails on the brain?


Belle Isle Moonshine is a premium, handcrafted spirit proudly hailing from Richmond, Virginia.

We take the name Belle Isle from a small, 540-acre island located smack dab in the middle of the James River where Civil War soldiers used surplus corn rations to make moonshine in copper kettles.

Belle Isle Moonshine is distilled from 100% organic corn, grown by three family farms and responsibly sourced. Once triple-distilled, we charcoal filter Belle Isle four times over. Then, we cut it with purified water right from the James River. Our infusions are made with 100% real ingredients, never artificial flavors or color. We use real grapefruits sourced from Texas and California, local honey from the Shenandoah Valley, organic habaneros grown an hour away, and freshly roasted coffee beans from the most socially conscious roastery in Richmond, Blanchard's Coffee Roasting Co.

From there, each bottle of Belle Isle Moonshine is filled, corked, labeled, and packed by hand by our Production team, who check each bottle and batch for quality assurance. Since Belle Isle is made in small batches, you can find the batch number handwritten in the bottom right corner of each bottle.

Distilled from good times and 100% organic corn.

wanna hear more of our story?